Roasted Red Pepper Pasta

Some people really do miss eating pasta. But other people only ever liked the pasta as a vehicle for sauce – a rich, garlicky tomato sauce, creamy Alfredo, pesto full of herbs and olive oil, delicious new concoctions with butternut squash or pumpkin…

If you’re one of the sauce-lovers, this recipe is definitely for you: oven-roasted peppers blended with coconut milk, garlic, and red pepper flakes make a creamy topping with a spicy kick. And of course, there’s no actual pasta required: it’s all poured over spaghetti squash, everyone’s favorite Paleo “pasta,” for a quick and easy side dish.

This one would be great with white fish – maybe some cod? – or really with almost anything you’re making. It has a slightly Italian flavor profile, but that doesn’t mean you have to limit yourself to Italian food; branch out, try something new, and have fun with it!

Roasted Red Pepper Pasta Recipe

SERVES: 4 PREP: 15 min. COOK: 1 h.

Protein: 7g / %

Carbs: 42g / %

Fat: 19g / %

Values are per portion. These are for information only & are not meant to be exact calculations.